September 28, 2011

Alright, I know I’m being an unfaithful hussy, but I’m going to rep some more non-PDX Pudge. [Full disclosure]: I am no longer actually in Portland. But never fear! I still have tons of actual Portland restaurant reviews in the works.

In the meantime, I’m trying to find solace in the relatively-paltry veg offerings of other cities. The closest I’ve come in Berkeley so far is… Rawdaddy’s Fun Cone Foods!

Have you been craving a savory raw cone full of sandwich fillings?

Neither had I… until I tried Rawdaddy’s!

I stumbled upon them at the Berkeley Saturday Farmer’s Market. I’m usually not big on raw food (raw pizza is just not pizza, even if it costs $15. come on.), but I was drawn by the novelty. Savory food in cone form? Why not!

Once I got up to the stand and saw the incredible flavors, prices (only $5!) and free samples, I was hooked. I tried the:

And the Reuben cone. Sadly, they don’t have a description of this one on their website, but suffice to say it was every bit as filled with amazing delicious gourmet ingredients as the Mushroom cone. It was one of the best vegan reubens I’ve ever had, and I could eat it while walking without making a sauerkrauty mess of myself!

September 10, 2011

No trip to Portland is complete without some pleasantly cliche urban homesteading.

I started the process at Kruger Farms on Sauvie Island

Summertime berry picking is so popular that the berries are always pretty well picked over. We had to settle for some blueberries that weren’t quite as ripe & plump as I had hoped. Next time I’d look for a more out-of-the way farm. Nonetheless, we got 5 pounds of blueberries for $10.

I got home and realized that I had blueberries and a crock pot, but absolutely no idea how to make jam. Luckily, there are tons of websites on the subject.

First I had to take a quick trip to New Seasons to pick up some pectin (derived from apples, it’s what gives jelly the jelly consistency). Then I put the prescribed amounts of lemon juice, sugar, pectin and blueberries into my crock pot and cooked for 10 hours.

I followed all of the directions, but fer Peet’s sake, my jam was still liquid! Trouble at the homestead.

If your jam doesn’t set properly, the internets advises you to bring the liquidy jam, plus more lemon juice, sugar, and pectin to a boil for one minute, and then can it. That did the trick!

While the jam was boiling, I sanitized the lids. Then, after the jam was canned, I had to boil the sealed jars of jam for 10 minutes to sanitize and vacuum seal them.

September 8, 2011

While visiting my family in Los Angeles, I discovered just how far we’ve come. There is no surer proof of the evolution of vegan cuisine than: the vegan croissant.

Mind you, I am not simply talking about any old crescent-shaped French flaky delicacy. Oh, no. It goes far beyond that. I am talking about three separate croissant-based meals.

1. Ham and cheeze croissant from Doomie’s Home Cookin

I thought I would never again get to experience the greasy grotesque joy of meaty & cheesy filled pastries. Thankfully, Doomie’s came along to fill all the junk-food shaped holes in my life. Fried chicken, shrimp scallopini, clam chowder – it’s all waiting for you on Vine Street.